Chicken Stock Paste
I’ve had a Thermomix for about 7 years now and it was the best investment I ever made. This chicken stock paste recipe can also been adapted to make in a Kitchen Aid.
Method:
Ingredients:
- 300g free range chicken thighs, diced
- 100g celery, roughly chopped
- 100g zucchini, roughly chopped
- 100g leek, roughly chopped
- 1 large onion, peeled and quartered
- 1 large tomato, halved
- 1-2 handfuls of fresh mixed herbs (rosemary, thyme, oregano, parsley)
- 5 cloves garlic, peeled
- 3 black peppercorns
- 1 bay leaf
- 30g apple cider vinegar
- 150g rock salt
- 100g water
Method:
- Add chicken thighs to TM bowl and chop 10 seconds on Speed 8.
- Add vegetables, herbs, spices and vinegar to TM bowl. Chop 15 seconds on Speed 8.
- Add salt and 50g water to TM bowl and cook for 30 mins at Varoma temp on Speed 2 with MC off. Place steaming basket on top to avoid splatter.
- Once cooked, add further 50g water to TM bowl and blend for 1 min on Speed 9.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!
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